Crispy Skin Pork Belly
Welcome to the Mothership! Today I am making perfect crispy skin pork belly on my Weber Kettle. The trick to do these is to focus on the prep before the cook. Ill show you from start to finish how I do my Skin on Pork belly, that comes out pretty much perfect every time. This is the way I do the majority of my pork belly and its perfect for tacos or on a toothpick as an appetizer! This is an awesome one guys and if you've had trouble getting your skin right, try this out!
YouTube Instructional: https://youtu.be/yFuq3Z76bg8
Step 1: Tenderize the skin
If your pork belly is not in strips, keep it as a whole slab!
Using a meat tenderizer, poke holes all over the skin side.
We dont want to poke holes past the skin into the meat, so a tenderizer works great
Step 2: Salt the skin
Create a tin foil boat, which covers only the meat sides of the pork belly.
Completely coat the skin side in salt. This draws out moisture and helps ensure our skin is super crispy
Put into the fridge for a day
Step 3: Cook as hot as possible
Get your grill as hot as possible and put your pork belly skin side towards the heat (up on kettle)
We want these in indirect heat but very hot.
Once the skin has the color you want, reduce heat to 225 area
Continue to slowly heat until the meat reaches 198-203
Let them cool before cutting up
Enjoy!
